Made with decarbed shatter
Servings: 8 Yield: 2 1/2 cups
What you will need:
One medium bowl, one spatula, one small glass dish (for decarb), one whisk or hand mixer or stand mixer, measuring cups, and measuring spoons.
- ½ cup unsalted butter softened
- 1 ½ teaspoons vanilla extract
- 2 cups confectioners’ sugar, sifted
- 2 tablespoons milk
- 3 drops food colouring, or as needed (Optional)
How to decarb shatter for edibles:
Preheat oven to 252 degrees °F. Add together butter and shatter into a small glass dish, and place into the oven for 27 minutes.
Cream room temperature butter and decarbed shatter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract.
Pour in milk and beat for an additional 3 to 4 minutes. Add food colouring, if using, and beat for thirty seconds until smooth or until the desired colour is reached.
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